Chêne Vineyard is a 7-acre site that is planted on a gentle hillside in the Edna Valley AVA. Our dear friend Gina Giugni thoughtfully farms this land following the tenets of biodynamic agriculture that utilizes specific preparations that promote soil biodiversity and a healthy farm ecosystem. The soils at Chêne are a mixture of sandy loam and tuft, the remnants of the volcanic activity that occurred on our ancient coastline prior to the uplifting of the seafloor some 25 million years ago.
Pinot Noir for this wine was hand harvested early in the morning before being brought to the winery where it was gently pressed to avoid extracting color or bitter phenolics from the grape skins. The juice was then transferred to neutral oak barrels where it underwent fermentation by native yeast. Following 8-months of ageing in barrel, the wine was racked to tank where a liquer de tirage and yeast culture were added prior to bottling to encourage a secondary fermentation in bottle. Utilizing this Méthode Champenoise allows for the wine to age on its lees in bottle, where it can gain the aromatics of toast or brioche that are famous in this style of sparkling wine. After 15-months en tirage this wine was riddled and the yeast deposit was disgorged, leaving behind a crystal-clear wine. No dosage was added in the extra brut style.